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Black Rock Farmers Market Joins Farm-To-Chef Week In Bridgeport

BRIDGEPORT, Conn. -- Bridgeport's Black Rock Farmers Market will participate in this year’s Farm-to-Chef Week which is going on now and will conclude Sept. 24.

Becca Bryan and Betsy Arroyo outside their labor of love, Dixie Doughnuts by Whisk + Brush, at the Black Rock Farmers Market.

Becca Bryan and Betsy Arroyo outside their labor of love, Dixie Doughnuts by Whisk + Brush, at the Black Rock Farmers Market.

 Photo Credit: Meredith Guinness
Jason Bisnoff

Open to all restaurants and food-service businesses in the state, the event invites participants to create a special Farm-to-Chef menu that showcases Connecticut Grown ingredients and beverages. This promotion is an initiative of the Connecticut Department of Agriculture's Farm-to-Chef program, which connects farmers and producers of Connecticut Grown products with chefs and other culinary professionals. 

Over the past two years participants have served over 107,136 Connecticut Grown meals. Diverse Farm-to-Chef menus have been offered at multi-course farm dinners, food-trucks, restaurants, coffee shops, school cafeterias, and ice cream parlors, among other past venues. 

Featured Connecticut Grown ingredients have included produce, herbs, meats, seafood, dairy, maple, honey, and more. Black Rock Farmers Market is working with Bridgeport's Walrus and Carpenter as part of the official Farm-to-Chef programming. For Farm-to-Chef Week they will feature the following menu with ingredients sourced from Sport Hill Farm in Easton:

  • Heirloom Tomato Soup with Grilled Cheese Grilled Eggplant “Custard" with Jalapeño Tomato Fondue 
  • Chopped Salad with Corn, Apples, Green Beans, Rainbow Swiss Chard, Beets, and a Charred Onion Vinaigrette 
  • Slow Braised Pork Shoulder with Cabbage, Apples, Reduction, and Herbs

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